Go Back
Banana Pudding Cupcakes Recipe
Emily

Banana Pudding Cupcakes

Moist banana cupcakes filled with creamy vanilla pudding and topped with fresh whipped cream, crushed wafers, and banana slices — a fun twist on the classic Southern banana pudding dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 1/2 cup sour cream or plain yogurt
  • 1 tsp vanilla extract
  • 1 package (3.4 oz / 96 g) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 banana, sliced (optional)
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • crushed vanilla wafers, for garnish
  • banana slices, for garnish

Equipment

  • Muffin tin
  • cupcake liners
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • spoon or knife (for coring cupcakes)
  • piping bag or spoon

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in mashed bananas, sour cream, and vanilla. Gradually add dry ingredients, mixing until just combined. Divide batter into liners and bake 18–20 minutes, until a toothpick comes out clean. Let cool.
  2. In a bowl, whisk pudding mix and cold milk until thickened. Chill in the fridge for 10 minutes. Once cupcakes are cool, use a small knife or spoon to scoop out the center. Fill with pudding (and banana slices, if using).
  3. Beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spoon over filled cupcakes.
  4. Sprinkle with crushed vanilla wafers and top with a banana slice.

Notes

These cupcakes are best enjoyed the day they’re made to keep the banana slices fresh. For extra flavor, add a drizzle of caramel sauce before topping with whipped cream. Store leftovers in the fridge.